Name: Pizza-Stuffed Mushroom Caps
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: Italian
Ingredients: 12 large mushroom caps (button mushrooms); 1/2 cup marinara sauce; 1 1/2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/4 cup cooked sausage or pepperoni (optional); 1/4 cup chopped bell peppers (optional); 1 tbsp olive oil; Salt and pepper to taste; Fresh basil (for garnish, optional)

Pizza-Stuffed Mushroom Caps combine the rich, savory flavor of pizza with the wholesome goodness of mushrooms. These bite-sized treats are loaded with melted cheese, marinara sauce, and your favorite pizza toppings. A low-carb, flavorful alternative to traditional pizza, they’re perfect for snacking or as a fun appetizer.

Recipe Tips and Tricks:

Choose larger mushroom caps for more stuffing space.
Make sure to remove the stems carefully without breaking the caps.
For extra flavor, sauté the mushroom caps before filling them to enhance the taste.
Experiment with different pizza toppings like pepperoni, olives, or bell peppers.

Why You’ll Love This Recipe:

This pizza-stuffed mushroom recipe is a crowd-pleaser, offering all the delicious elements of pizza but in a healthier, low-carb form. The earthy mushrooms complement the rich flavors of melted cheese, tangy marinara, and savory toppings, creating a perfect balance. It’s quick, simple, and versatile, making it an ideal appetizer or a light meal. Plus, it’s gluten-free and customizable, catering to a variety of dietary preferences.

Yield: 12 stuffed mushrooms

Pizza-Stuffed Mushroom Caps

Pizza-stuffed mushroom caps are a flavorful, low-carb alternative to pizza, filled with cheese, marinara, and your favorite toppings.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

12 large mushroom caps (button mushrooms)
1/2 cup marinara sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup cooked sausage or pepperoni (optional)
1/4 cup chopped bell peppers (optional)
1 tbsp olive oil
Salt and pepper to taste
Fresh basil (for garnish, optional)

Instructions

Preheat your oven to 375°F (190°C).
Gently remove the stems from the mushroom caps and set aside. Scoop out the centers of the mushroom caps with a spoon to create more space for the filling.
Heat olive oil in a skillet over medium heat. Sauté the mushroom caps for 3-4 minutes on each side until they start to soften and release moisture. Remove from the skillet and set aside.
In a mixing bowl, combine the marinara sauce, mozzarella cheese, Parmesan cheese, cooked sausage or pepperoni (if using), and any other pizza toppings you desire. Season with salt and pepper.
Spoon the pizza mixture into each mushroom cap, packing it in generously.
Place the stuffed mushrooms on a baking sheet lined with parchment paper.
Bake for 15-20 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.
Garnish with fresh basil (optional) and serve warm.

Notes

For an extra crispy top, sprinkle a little more Parmesan cheese on top of each stuffed mushroom before baking.
Make sure to remove excess moisture from the mushroom caps after sautéing to avoid soggy mushrooms.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 85Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 14mgSodium 263mgCarbohydrates 3gFiber 1gSugar 1gProtein 5g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Mushrooms: Use large, fresh button mushrooms for the best texture and flavor. Ensure they are firm and not soggy.
Cheese: Mozzarella is the classic choice for pizza, but feel free to mix it with Parmesan for a richer taste.
Sauce: A homemade marinara sauce is ideal, but store-bought versions can save time while still delivering great flavor.
Toppings: Customize with your favorite pizza toppings—sausage, bell peppers, onions, or even anchovies. Be sure to cook any meats before adding them to prevent excess moisture in the mushrooms.

Variations and Substitutions:

Vegetarian Version: Opt for a vegetarian-friendly pizza by using mushrooms, spinach, olives, and bell peppers as toppings.
Dairy-Free: Swap the cheese for a plant-based alternative like cashew cheese or dairy-free mozzarella.
Meat Lovers: Add cooked sausage, pepperoni, or bacon for a heartier filling.
Low-Carb: Keep it keto by using low-carb pizza sauce or omitting the sauce entirely for a cheesy mushroom bite.

Storage Options:

Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Freezing: These stuffed mushrooms freeze well. Place them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag. Reheat in the oven at 350°F (175°C) for 10-15 minutes.